Chili-Lime Meatballs - Freezing Question

[kam]

The Chili-Lime Meatballs from the Appetizer cookbook has this mentioned:Make-Ahead: Meatballs can be cooked and frozen 3 days in advance. To reheat, place frozen meatballs in Skillet with ¼ cup water. Cover; heat 7-8 minutes or until hot. Remove from heat; stir in glaze.Can anyone think of a reason the meatballs themselves couldn't be made further ahead and frozen?I used to make homemade regular meatballs in large batches and freeze them to use as needed. And I can't figure out why they would say "3 days".Here are the ingredients for the actual meatballs:
1 lb 85% lean ground beef
¼ cup plain dried bread crumbs
1 egg
2 tbsp Asian Seasoning Mix
2 tsp Thai red curry pasteThanks!

 

[Admin Greg]

Thanks for posting! I'm sorry you haven't received any responses thus far. Do you have any additional information or can you rephrase your post to make it clearer?

 

[esavvymom]

That's kind of funny that they would specify just 3-days. no, I can't think of why it would make a difference of 3 days or 3 months! or even longer. I say go for it!